Prep 15 mins
Cook 20 mins
A 1950 newspaper clipping I found in my great great aunt Jessie's collection. Very basic and easy method of using up that leftover turkey. Prep time includes cooking the noodles but not the turkey!
- 4 ounces medium egg noodles, cooked
- 1 1⁄2 cups turkey, sliced
- 3 tablespoons butter
- 1 tablespoon onion, minced
- 3 tablespoons flour
- 1⁄2 teaspoon salt
- 1 pinch pepper
- 1⁄8 teaspoon prepared mustard
- 1 cup milk
- 3 ounces sliced mushrooms (canned)
- 1 can pimiento
- 2 tablespoons sherry wine
- 1⁄2 teaspoon Kitchen Bouquet
- Cook noodles until barely tender in boiling salted water.
- Drain well and place in shallow greased baking dish.
- Arrange turkey over noodles.
- Melt butter and add onion, cooking for a minute.
- Add in the rest of the ingredients and mix lightly then pour over the turkey and noodles.
- Bake in a moderate oven at 350 degrees until lightly browned (about 20 minutes).
My DH is still talking about this casserole! It was nice to fix something that didn't require a canned soup. I had no sherry wine so added 2 teaspoons of chicken bullion. Also added celery and minced red pepper instead of pimento, didn't have any in the pantry. I made it up in the morning and let the flavors blend until cook time in the evening. Thanks, will be making this one again.
Great simple casserole. I love the vintage recipes that don't call for a can of soup. I didn't have any kitchen bouquet,so I just browned the flour a bit before adding the liquids. This was a great way to use up those turkey leftovers. My son ate almost the whole thing himself, it was supposed to serve 4-6 but I guess that was in the 1950's when people weren't such piggies. :)